Ingredients for 15 Minute Chicken Tortilla Soup
- Salsa
- 4 cups chicken broth
- Mexicorn
- Kidney Beans
- Chicken
- Cheddar Cheese
- Sour cream, for garnish
- Tortilla chips, for garnish
How to Make 15 Minute Chicken Tortilla Soup
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 diced onion and 2 minced cloves garlic and cook until softened, about 3 minutes.
- Add 1 pound cooked chicken, shredded or diced, to the pot. Stir in 1 (15-ounce) can diced tomatoes, undrained, 4 cups chicken broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper (optional).
- Bring the soup to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Stir in 1 (15-ounce) can corn, drained, and 1 (15-ounce) can black beans, rinsed and drained.
- Simmer for another 2 minutes.
- Serve hot, garnished with tortilla chips, shredded cheese, avocado, sour cream, and chopped cilantro (optional).
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
28g
Fat
34g
Carbs
12g